Rasmalai
Rasmalai (Powdered Milk Balls In Sweetened Milk) is a sweet milk dessert. Soft and light balls with milk syrup and flavored with cardamom and pistachios.
Recipe Ingredients
- 3 cups milk (for malai)
- ¼ cup condensed milk
- 1 tsp chopped almonds
- 1 tsp chopped pistachios
- ½ tsp cardamom powder
- 1 litre whole milk (for channa)
- ¼ cup white vinegar
- ¼ cup water (to mix with vinegar)
- ½ tsp corn starch
- 4 cups water (for syrup)
- 1 cup sugar
- saffron, to taste
Instructions
- 1
Pour 3 cups of milk into a pan and bring to a boil, stirring to prevent burning.
- 2
Add 1/4 cup condensed milk and stir well.
- 3
Add 1 tsp chopped almonds and 1 tsp chopped pistachios.
- 4
Add 1/2 tsp cardamom powder and stir in.
- 5
Simmer and reduce the milk mixture, stirring occasionally, to make the malai.
- 6
Pour 1 litre whole milk into a separate pot and heat.
- 7
Mix 1/4 cup vinegar with 1/4 cup water and add gradually to the hot milk, stirring until it curdles.
- 8
Strain the curdled milk through a cheesecloth-lined strainer and rinse the curds under cold water.
- 9
Squeeze out the excess liquid from the curds.
- 10
Place the curds on a plate and break them apart by hand.
- 11
Add 1/2 tsp corn starch and knead the mixture for 10 minutes until smooth.
- 12
Divide the dough into small portions and roll each into a flat disc.
- 13
Bring 4 cups of water and 1 cup of sugar to a boil in a large pan, covered.
- 14
Add the discs to the boiling syrup and boil for 20 minutes.
- 15
Transfer the discs to a shallow dish with a slotted spoon and add some syrup.
- 16
Gently press each disc between your palms to remove excess syrup.
- 17
Pour the reduced malai over the discs.
- 18
Garnish with nuts and saffron before serving.
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Credits: Source: Banglar Rannaghor